Velvety Colombian Cazuela de Mariscos with Coconut Milk
A comforting Colombian seafood stew brimming with tropical flavors
Dive into a rich and creamy seafood cacophony with this traditional Colombian stew, where coconut milk meets ocean treasures for an unforgettable dining experience.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Seafood Mixture
For the Cazuela Base
For the Stew
For Garnishing
Preparation
Marinating the Seafood
Combine and Season
Combine seafood with lime juice, salt, and pepper in a bowl.
Marinate
Cover and marinate in the fridge for 20 minutes.
Drain
Drain excess marinade before cooking.
Preparing the Cazuela Base
Heat Oil
Heat olive oil in a large pot over medium heat.
Sauté Aromatics
Sauté onion and garlic until onions are translucent.
Cook Peppers
Add diced bell peppers and cook until softened.
Cooking Process
Building the Base
Add diced tomatoes, coconut milk, and tomato paste to the pot, stirring to combine.
Seasoning
Stir in cumin, paprika, and cayenne pepper, simmer for 10 minutes.
Integrating Seafood
Gently fold in marinated seafood, allowing it to cook through for about 5-7 minutes.
Plating & Serving
Velvety Colombian Cazuela de Mariscos with Coconut Milk
Velvety Colombian Cazuela de Mariscos with Coconut Milk
Serving
Ladle the cazuela into deep bowls, topping with a sprinkle of fresh coriander and lime wedges on the side.